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Spinach and Feta–Stuffed Chicken

Spinach and Feta–Stuffed Chicken
Photo: Oxmoor House
Hands-On time 15 mins
Total time 43 mins
Yield

Serves 4 (serving size: 1 stuffed chicken breast, about 6 tablespoons tomatoes, and 3 tablespoons sauce)

Stuffing spinach into chicken is a genius idea when you don't want to eat those plain green vegetables. Serve with tomatoes to finish off this delightfully healthy dish.

Ingredients

  • 1 tablespoon butter
  • 1 garlic clove, minced
  • 6 cups fresh baby spinach leaves
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 2 ounces feta cheese, crumbled (about 1/2 cup)
  • 2 cups grape tomatoes
  • 2 tablespoons grated fresh Parmesan cheese
  • 1/4 cup dry white wine

Nutrition Information

  • calories 299
  • caloriesfromfat 0.0 %
  • fat 8.7 g
  • satfat 4.9 g
  • monofat 2.1 g
  • polyfat 0.7 g
  • protein 43.7 g
  • carbohydrate 8.1 g
  • fiber 2.8 g
  • cholesterol 121 mg
  • iron 2.5 mg
  • sodium 463 mg
  • calcium 157 mg

How to Make It

  1. Preheat oven to 425°.

    Pounding Chicken
  2. Melt butter in a large cast-iron skillet over medium heat. Add garlic; cook 30 seconds. Gradually add spinach to pan, turning with tongs. Sprinkle with salt and pepper; cook 2 minutes or until spinach wilts, stirring frequently. Remove from pan; cool.

  3. Place chicken between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.

  4. Crumble one-fourth of feta cheese over each chicken breast half; divide spinach mixture evenly among chicken breast halves. Roll up, jelly-roll fashion. Tuck in sides; secure each roll with wooden picks. Place chicken in skillet. Cook over medium-high heat 3 minutes. Turn chicken over; cook 2 minutes or until browned. Add tomatoes to skillet; sprinkle chicken with Parmesan cheese. Transfer skillet to oven.

  5. Bake at 425° for 25 minutes or until chicken is done and tomatoes begin to burst. Transfer chicken and tomatoes to a serving platter. Add wine to skillet, scraping pan to loosen browned bits. Remove wooden picks from chicken; cut into slices. Serve with tomatoes and pan juices.

  6. Tip: You can prep in the morning, and then pop it in the oven when you're ready.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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